Keep the artichokes white
Keep the artichoke bottoms in cold lemony water so they do not darken.
Chef's tip: Lemon juice keeps the artichokes bright and fresh-coloured.
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Cypriot Cuisine Olive-Oil Dishes
Cypriot Stuffed Artichokes in Olive Oil
Fresh artichoke bottoms filled with an olive oil rice filling with dill and cooked slowly.
Prep 25 minCook 40 minTotal 1 h 20 minServings 4Difficulty Medium
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Last editorial review: 17.09.2026
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Preparation steps
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Cook the onion and rice
In a wide pan, sauté the finely chopped onions in olive oil over low heat until soft and lightly golden. Add the washed rice and toast until translucent.
Finish the filling
Add the chopped dill, fresh mint, salt and sugar to the mixture. Pour in half a tea glass of hot water and leave until it is absorbed.
Stuff the artichokes
Arrange the artichoke bottoms in a wide, shallow pan. Fill each one generously with the rice mixture.
Braise until tender
Pour the remaining olive oil, the lemon juice and 1 cup of hot water down the side of the pan. Cover and cook over low heat for about 35 to 40 minutes, until the artichokes are tender.
Chef's tip: Once at room temperature, rest in the fridge and serve cold.
Time's up! Enjoy your meal.
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Source & freshness
Editorial and media review in progress
Last check: 17.09.2026
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Reklam
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